Churro-Style Cheesecake Bars

Churro-Style Cheesecake Bars
Active Time25 minutes
Total Time1 hour, 20 minutes
Servings12

Ingredients

  • 16 oz cream cheese
  • Cooking spray
  • 2 (8 oz) cans refrigerated crescent roll dough
  • 2 teaspoons ground cinnamon
  • 1 ¼ cups granulated sugar, divided
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 6 tablespoons unsalted butter
  • Dulce de leche ice cream (optional for serving)

Steps

  1. Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.
  2. Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.
  3. Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25–35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.

Ingredients

  • 16 oz cream cheese
  • Cooking spray
  • 2 (8 oz) cans refrigerated crescent roll dough
  • 2 teaspoons ground cinnamon
  • 1 ¼ cups granulated sugar, divided
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 6 tablespoons unsalted butter
  • Dulce de leche ice cream (optional for serving)

Steps

  1. Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.
  2. Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.
  3. Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25–35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.

Chef's Tip: Chill any remaining bars in an airtight container. Warm individually in microwave on MEDIUM (50% power) 10–15 seconds before serving.

Nutritional information

Amount per 1⁄12 recipe serving: Calories 420, Total Fat 27g, Sat Fat 14g, Trans Fat 0.5g, Chol 85mg, Sodium 410mg, Total Carb 40g, Fiber 0g, Total Sugar 27g, (Incl. 24g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 2%